These two things I made recently but probably won’t make for quite a while so I figured I would put the recipes on here and update pictures whenever I do make them again.
Caprese Salad Grilled Pizza
- Italian Herb Flat-Out bread
- Olive Oil
- 1 mashed garlic clove
- 1 tomato, sliced and seeded
- Buffalo mozzarella in small chunks
- 1 tablespoon chopped fresh basil leaves
- Salt and pepper
Lightly brush olive oil on both sides of Flat-Out bread. Grill for a couple minutes on each side until crispy. Spread on mashed garlic clove (I like it really garlicky, if you don’t, use less.). Salt and pepper your tomatoes and lay them on the pizza. Sprikle on the cheese and basil. Put lid on grill and turn down the heat. Cook until tomatoes are warmed and cheese it melted.
I HATE cake and frosting with a passion but my Mom made this cake for me when I was younger and it was the only cake I would eat for my birthday. It’s especially great in the summer months because it is so light and fluffy. Try it with different variations of Jell-O, too!
- 1 white cake mix
- 1 8 oz. fat free Cool Whip
- 1 large box of sugar free Strawberry Jell-o
Bake cake as directed on box. Cool cake for one hour, making Jell-o mix after 30 minutes. Mix Jell-O with all of the hot water recommended and only half of the cold water recommended. Let mix rest for the other 30 minutes of cake cooling. Poke holes all over the cake (or cupcakes) with a fork. Pour Jell-O all over cake. Put in the fridge over night. Frost with Cool Whip when ready to serve.
Note: If making cupcakes, be sure to use foil cupcake liners so that the Jell-O can’t seep through and make a mess!